A Twist on Salmon

February 19, 2018

CHILI LIME ROASTED SALMON

Being a pescatarian for the past 15 years has been incredibly beneficial to my health, but can also be a little mundane when it comes to my meals. How many different ways can I really eat salmon? I'm always looking for ways to switch it up and pack the most flavors into my dishes.

This morning I was browsing Made By Marriah's food blog and I came across this Chili Lime Roasted Salmon recipe and I'm looking forward to giving it a try tonight! It's full of flavor, it's quick, and it's great for meal prepping!

TIP: If you're trying to avoid rice - substitute for quinoa!

What you'll need:

2lbs of wild caught salmon

2 limes (sliced xtra thin)

1/2 teaspoon of garlic powder

1/4 teaspoon of ground cumin

1/2-1 teaspoon of course kosher salt (add to taste – start with 1/2 teaspoon. If you want it saltier after cooking, add more salt.)

1 tablespoon of chili powder

2 tablespoons of honey

1 tablespoon of fresh minced cilantro

Let's get started:

Set oven to 400°F.

In a small bowl, mix all of the spices together (garlic powder, ground cumin, chili powder, and salt.)

Line a sheet pan with aluminum foil. Spray the foil with nonstick cooking spray. Place salmon filet onto the pan.

Drizzle the honey on top of the salmon filet. With your hands or a spatula, spread the honey evenly all over the salmon.

Next, sprinkle the spice mixture evenly over the top of the salmon.

Evenly distribute the sliced lime over the top of the salmon. Now, sprinkle the fresh minced cilantro over the top.

Place into the oven and cook for about 15 minutes or until the internal temperature reaches 145°F.